Make this Broccoli-Pomegranate Salad for one of the prettiest salads around. Pears and onions add more hues of red to this Broccoli-Pomegranate Salad.
What You Need
Original recipe yields 10 servings
6 cups small broccoli florets
1 cup chopped red-skinned pear s
1/4 cup slivered red onion s
1/4 cup pomegranate seeds
2 oz. ATHENOS Traditional Feta Cheese, cut into 1/4-inch cubes
1/2 cup KRAFT Lite Raspberry Vinaigrette Dressing
1/4 cup PLANTERS Slivered Almonds, toasted
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Let's Make It
Combine first 5 ingredients in large bowl.
Add dressing; mix lightly.
Top with nuts.
How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.
Prepare using KRAFT Lite Balsamic Vinaigrette Dressing.
Prepare using any variety of fresh pear.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, about 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.